Choose firm, unblemished pumpkins with intact stems
Harvest before hard frost
Cut, do not break, the stem and leave several inches attached
Cure pumpkins in a warm, dry, well-ventilated place for 10 to 14 days
Keep pumpkins out of direct sunlight during curing
Wipe off dirt with a dry cloth
Do not wash pumpkins before storage
Store in a cool, dry, dark place
Keep pumpkins off damp surfaces
Avoid stacking pumpkins on top of each other
Check regularly for soft spots or mold
Remove any damaged pumpkins immediately
Keep pumpkins away from apples and other ripening fruit
Use a diluted bleach solution or food-safe disinfectant on surfaces if needed before storage
Refrigerate cut pumpkin pieces in airtight containers
Freeze cooked pumpkin puree in sealed containers or freezer bags
Dry pumpkin seeds separately if saving them
Use preserved pumpkins promptly if they begin to soften